Tasty Tuesday: Lemon Garlic Chicken, Creamed Corn, Pecan Broccoli

I'm here and alive... just been a long, busy week! But I'm back with an amazing meal to share!

 

It had been a long time since Brett and I have had a chance to get into the kitchen together and cook a full meal so we wanted to put our rusty cooking skills to work last weekend! We spent the afternoon searching for some new recipes that we hadn't tried before and love what we found! This was such a light yet flavorful meal, I can't recommend it enough!

 

The first two recipes are from a Food Network Magazine we had at home and the third is one I found on Pinterest but adjusted it slightly.

 

Lemon Garlic Chicken with Creamed Corn

Ingredients:

• 2 tablespoons extra-virgin olive oil
• 4 skin-on chicken drumsticks (about 1 pound) and 4 skin-on, bone-in chicken thighs (about 1 1/2 pounds) (We just used boneless chicken breasts and it still tasted great)
• Kosher salt and freshly ground pepper
• 3 tablespoons all-purpose flour
• 12 cloves garlic (about 1 head)
• 2 lemons (finely grated zest of one, juice of both)
• 2 tablespoons unsalted butter
• 1 pound frozen corn, thawed
• 3/4 cup whole milk
• 2 tablespoons chopped fresh chives

Directions

Preheat the oven to 450 degrees. Heat the olive oil in a large nonstick ovenproof skillet over medium-high heat. Sprinkle the chicken with 1/2 teaspoon each salt and pepper, and 2 tablespoons flour. Add to the skillet and cook, turning, until slightly golden on all sides, about 5 minutes. Add the garlic, lemon zest and lemon juice and turn the chicken to coat. Transfer the skillet to the oven; roast until the chicken is golden brown and cooked through, about 20 minutes.

Meanwhile, melt the butter in a medium saucepan over medium-high heat. Add the corn and 1/4 teaspoon each salt and pepper; cook, stirring occasionally, until the corn softens, about 5 minutes. Stir in the remaining 1 tablespoon flour, then add the milk and bring to a boil. Reduce the heat to medium low and simmer, stirring, until thickened, about 5 minutes. Stir in the chives and season with salt and pepper.

Divide the chicken among plates and drizzle with the pan juices. Serve with the creamed corn.

 

Walnut Pecan Broccoli

Ingredients:

• 2 tablespoons olive oil
• 2 heads broccoli (or 1 large), cut into florets
• salt and pepper, to taste
• 1 garlic clove, sliced
• 1/2 cup chopped walnuts - We had pecans on hand so used those instead.
• 1 tablespoon lemon juice
• 1/4 teaspoon red pepper flakes
• 1/4 cup grated parmesan

Cook broccoli in oil over medium-high heat until it begins to soften, season with salt and pepper. Add garlic and walnuts pecans; cook until broccoli is crisp tender and walnuts are toasted. Toss with lemon juice, red pepper flakes and parmesan to serve.